PGI for Guadalajara’s ‘juicy’ green asparagus

The ‘Espárrago verde de Guadalajara’ PGI, registered on July 5, 2024, covers a production area in the western part of the province, in the districts of La Sierra, La Campiña and Alcarria Alta, in the municipalities of Membrillera and Loranca de Tajuña, at elevations of 640 – 1,020 m above sea level. “The nutrients in the soil, together with the traditional practices regarding crop fertilisation and the area’s agri-climate characteristics, mean that the flavour of this asparagus is intense and juicy, very slightly fibrous, with sweet and bitter notes. It has a lingering flavour thanks to specific concentrations of soluble solids, salts, organic acids and other bioactive com- pounds,” according to the application for PGI registration published by the EU.

Thanks to the altitude and sunshine

The PGI application was sought on grounds such as the following specific characteristics of the product arising from its link with the geographical area: during the months of production, temperatures are relatively low, which means the asparagus grows slowly, facilitating a greater concentration of soluble solids, of 3.8 to 6.1 degrees Brix, and pH values of 5.7 – 5.9. The green colour and dry matter content of between 6.5 – 8.5% are due to the average solar radiation of 1,642.5 megajoules/sqm during the production period, which is thanks to the altitude of the producers’ farms and the latitude of the province of Guadalajara. The spear length of between 13 cm and 26 cm and minimum diameter of 10 mm are due to the special characteristics of the soils, including pH values mainly between 8.1 – 8.3, along with the depth of the soils, availability of nutrients and balanced sand, clay and silt content. These qualities mean that considerable reserves of moisture and macro and microelements are available. According to the government of Castilla-La Mancha, the PGI covers 25 producers, about 550 ha of green asparagus planted area and average production of 2,500 – 3,000 tons.